Ingredients

Directions

Rinse the Brussels sprouts, drain, and trim the stem ends by cutting away a thin slice with a paring knife.

Cut a shallow X into each stem.

Pull away any loose or yellowed leaves.

Bring a large pot of salted (optional) water to a rolling boil over high heat.

Add the Brussels sprouts and cook until the tip of a paring knife goes into the stem end of the largest Brussels sprout easily, 10 to 12 minutes.

Drain in a colander and reserve.

Return the pot to HIGH heat.

Add the vegetable broth and the mustard, whisking until the mustard is evenly blended into the broth.

Simmer until the mixture is lightly thickened, about 2 minutes.

Return the Brussels sprouts to the pot; stir or toss until evenly coated.

Season to taste with salt and pepper.

Serve at once in a heated bowl or on heated plates.

* Nutrition analysis does not include optional salt and pepper

Each serving provides: An excellent source of vitamin C and a good source of fiber

Nutritional Information

Calories: 48

Carbohydrates: 7g

Total Fat: 1g

Cholesterol: 0mg

Saturated Fat: 0g

Dietary Fiber: 3g

% of Calories from Fat: 22%

Sodium: 130 mg

Protein: 2g

Recipe Credit

Recipe used with permission of the Culinary Institute of America. This recipe meets (Produce for Better Health) PBH and Center for Disease Control and Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.